Happy almost May! I can’t believe spring is almost on the way out now and I’m finally finding time to bring you a new recipe. I have to apologise for the lack of posts lately, this last month has flown by in the blink of an eye! I’m back with a super powered parfait recipe for you, a sweet, beety treat, the perfect breakfast for a spring morning.
I had the idea for this mousse after spotting a chocolate free avocado mousse on Instagram. I really wanted to give it a try as I love the texture of avocado mousse, but wanted something fruity. I think I overdid it the last time I made chocolate mousse.
Beetroot is one of my favourite veggies, not only does it help with blood pressure, it also helps with liver detoxification, digestive health and boosts the immune system. It’s packed with iron, which is super useful if you’re feeling a little run down or tired. If you don’t like beetroot, beetroot powder is the best way to get the benefits without the taste.
I’ve paired this mousse with chia pudding for the ultimate good for you breakfast. It’s a wonderful way to enjoy avocado for breakfast too! I’m not always a fan of straight up chia pudding, so I find it easy to enjoy with yoghurt, mousse and berries.
I’ve got some exciting news – I’m going to be in two magazines very soon! I can’t wait to share the details with you. If you’re reading this far, thank you for your support, I’m truly grateful for you following me on my journey.
Hope April has treated you well, babes!
- ¼ cup chia seeds
- 1 cup nut mylk of choice
- 1 tsp vanilla extract or ½ tsp vanilla bean paste
- ½ cup plus 4 tbsp dairy free yoghurt (I used coconut yoghurt)
- 1-2 tbsp organic beetroot powder
- ½ lemon, juiced
- 1 mandarin, juiced
- 2 avocados
- 4 tbsp maple syrup
- Figs and fresh berries, for toppings (optional)
- Make chia pudding at least 20 mins before you want to enjoy the parfait, or prep the night before and keep in the fridge. Mix chia seeds, nut mylk and vanilla extract in a jar and stir well. Set aside, stirring again after five minutes or so.
- Add avocado, beet powder, fruit juices, 4 tbsp dairy free yoghurt and maple syrup to a food processor and blend until smooth and creamy. Check the taste and add more sweetener or beet powder as required.
- To assemble - stick thin slices of figs on the inside of your glass. Gently spoon a dollop of beet mousse on the bottom of each jar, then the chia pudding. Now layer the mousse and yoghurt and top with fresh figs and berries. Any leftover mousse will keep for up to 2 days in the fridge (cover with a layer of clingfilm to keep smooth).